Chocolate-0range Silk Mousse Recipe

Puree tofu in a food processor, scraping down the sides as needed, until completely smooth.

Combine chocolate and cocoa in a medium bowl. Add boiling water and stir with a wooden spoon until the chocolate has melted and the mixture is smooth. Stir in vanilla and orange zest. Mix in confectioners' sugar, a little at a time, until smooth. Add the chocolate mixture to the processor; puree until smooth and well blended, scraping down the sides as needed. (To make wafer crumbs: Place wafers in a ziplock plastic bag, seal and crush with a rolling pin. Alternatively, pulse wafers in a food processor.)

Spoon about 2 teaspoons chocolate crumbs into each of 5 parfait glasses or dessert dishes. Add about 1/4 cup mousse, then layer with another 2 teaspoons crumbs. Top with another 1/4 cup mousse and finish with a sprinkling of crumbs. Cover and refrigerate for at least 1 hour.

Makes 5 servings, about 1/2 cup each.

Nutritional Note:

Many commercial cookies and wafers contain partially hydrogenated oil, a source of trans-fatty acids. Fortunately, brands made without these oils, such as Newman's Own Organics and Mi-Del, are every bit as tasty. Look for them in the natural foods section of large supermarkets.

Per Serving: 266 Calories, 9 g Fat (4 g sat, 0 g mono), 1 mg Cholesterol, 42 g Carbohydrate, 8 g Protein, 4 g Fiber, 125 mg Sodium.

Nutritional Bonus: 16% DV Fiber.

Reprinted with permission.